As seen on Into the Gloss.

These pancakes are inspired by one of my childhood favorites: the blueberry buttermilk pancake. However, this version incorporates banana, buckwheat flour, almond milk, and coconut oil for a lighter pancake more suited for an office-working adult metabolism. And by the way, they’re great with the raspberry jam from these.

2 generously (about 10 pancakes)


  • 1 cup buckwheat flour
  • 1 banana
  • 1 tsp baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 eggs (can sub with flax eggs to make vegan)
  • 1 cup unsweetened vanilla almond milk
  • ½ lemon, juiced (about 2 tablespoons)
  • coconut oil, for frying
  • about ½ cup blueberries


  • generous handful of blueberries
  • generous handful of strawberries, chopped
  • dash of maple syrup
  • lemon, juice and zest

Combine the topping ingredients in a medium bowl. Adjust amount of maple syrup and lemon to your taste—I used a dash of maple syrup, a squeeze of lemon, and about a teaspoon of lemon zest. Set aside.

In a large bowl combine the buckwheat flour, baking powder, baking soda, and salt.

Beat the egg with the banana, almond milk and lemon juice. (I do this in my blender, but if you are doing by hand mash the banana first.) Combine the mixture with the dry ingredients and mix until incorporated.

Heat some coconut oil in a pan over medium heat. Spoon about 1/4 cup of the batter into the pan and sprinkle each pancake with several blueberries. Cook for 2-3 minutes on each side.

Repeat until you’ve used all the batter, adding coconut oil to the pan in between batches as necessary.

Serve with the fruit topping and additional maple syrup, if desired.